Sunday, August 28, 2011

Hurricane Pasta

In preparation for the hurricane (which seems to be winding down, and so far I still have power, yay!) we tried to eat as much as possible from the refrigerator. Early in the day, we made some pita "pizzas" to use some of the mozzarella and other cheeses. We roasted bell pepper, eggplant and yellow squash to put on top. We had leftover veggies and tomato sauce, and used barely any of the mozzarella, so for dinner we decided to make a throw-together pasta dish.

We cooked 1/2 package of whole wheat fettuccine, then put the tomato sauce (5-6 oz) in a pot. I added the already-roasted veggies, about 1.5-2 cups. We sliced a clove of garlic into the pot, and I added fresh basil, oregano and chives, super easy since all my herb plants were inside! Finally we added 4 diced cherry tomatoes and a big pinch of salt and we let it simmer just enough to heat up. We topped the pasta with the sauce and then diced fresh mozzarella, finishing it off with a grating of Parmesan or Romano... not sure which. It was surprisingly tasty. Making dishes like this really inspires my confidence. I know I can make something good if I just focus and put forth some effort.